Friday, April 29, 2022

Chicken Burgers with Garlic-Rosemary Mayonnaise

Chicken Burgers with Garlic-Rosemary Mayonnaise

The burgers are made with ground chicken that’s been mixed with a garlic-rosemary mayonnaise. Rather than use all regular mayo, I did a mixture of half light mayo and half nonfat Greek yogurt, which helped keep these on the light side (175 calories each without the bun). The rosemary gives them tons of flavor, and the “mayo” mixture keeps them moist. There’s nothing worse than a dry, flavorless ground chicken burger! Just a word of warning – the burger mixture is going to seem super wet and sticky when you make it and you’re going to be tempted to add bread crumbs. I promise you don’t need them, the burgers will hold together once you get them in the pan, and all that moisture ensures they stay juicy!

By Tracey

Chicken Burgers with Garlic-Rosemary Mayonnaise

adapted from Giada De Laurentiis

(Note: If you want extra mayonnaise to spread on the burgers/rolls when serving, just double the mayo recipe and use only half in the burgers themselves.)


Garlic-Rosemary Mayonnaise

  • 1/4 cup light mayonnaise
  • 1/4 cup nonfat Greek yogurt
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 1 garlic clove, minced


  • garlic-rosemary mayonnaise (full quantity from above)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 lb ground chicken
  • 4 burger buns (homemade, if you want)
  • lettuce, tomato, mayo, etc (for serving)


Set a grill pan over medium to medium-high heat. Spray with nonstick cooking spray.

In a medium bowl, stir together the mayonnaise, Greek yogurt, rosemary, and garlic until well combined. Add the salt, pepper, and ground chicken and use your hands to gently mix together. (The mixture will be very wet and sticky – that’s what you want. You can make the mixture ahead of time and refrigerate for a few hours to make it slightly easier to shape, but that’s optional.)

Divide the mixture into 4 equal portions, and shape each into a 3/4-inch thick patty. Transfer to the grill pan, and cook the burgers for about 6 minutes per side, or until an instant-read thermometer inserted in the center registers 165 F.

Serve on toasted buns with lettuce, tomato, extra mayo or your favorite burger toppings!

Makes 4 burgers.

Chicken Burgers with Garlic-Rosemary Mayonnaise Rating: 4.5 Diposkan Oleh: Admin